Woman’s Day (Australia)

Jamie’s healthy family pasta

SERVES 4 COOK 1 HOUR 30 MINS

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JOOLS’ TUNA PASTA BAKE

SERVES 4 COOK 1 HOUR 10 MINS

4 black olives (stone in) 4 cloves of garlic olive oil 2 leeks 1 bulb of fennel 2 x 400g tins of plum tomatoes 2 x 160g tins of tuna steak in spring water, from sustainabl­e sources 300g dried wholewheat pasta ½ a bunch of fresh flat-leaf parsley (15g) 150g cottage cheese 20g Parmesan cheese

1 Tear up the olives, discarding the stones, then peel and finely slice the garlic. Place a large pan on a medium heat with 1 tablespoon of oil, the olives and garlic. Cook and stir while you trim, wash and finely chop the leeks and fennel, adding them to the pan as you go. Cook with the lid on for 15 minutes, or until softened, stirring regularly. 2 Preheat the oven to 180°C/350°f/gas 4. Tip the tomatoes into the pan, breaking them up with a wooden spoon, then just over half-fill one of the empty tins with water, swirl around and pour into the pan. Drain and flake in the tuna, then simmer for 10 minutes while you parboil the pasta in a large pan of boiling salted water for 5 minutes, and drain (I like to make this dish a bit more fun by smashing up a mixture of pasta shapes, plus it’s a great way of using up any odds and ends of pasta packets you’ve got in the cupboard). 3 Finely chop the top leafy half of the parsley and stir through the sauce with the cottage cheese and drained pasta, then taste and season to perfection. Tip into a baking dish, finely grate over the Parmesan and bake for 30 minutes, or until golden and bubbling. Nice with a simple green salad on the side.

1 large aubergine (350g) 300g dried wholewheat spaghetti olive oil 4 sprigs of fresh oregano 2 red onions ½-1 fresh red chilli 1 x 400g tin of plum tomatoes 300g cottage cheese 2 large free-range eggs 30g Parmesan cheese 1 lemon 70g rocket 1 tablespoon balsamic vinegar

1 Preheat the oven to 180°C/350°f/gas 4. Place the whole aubergine in a large pan of boiling salted water. Sit something on top, like a colander, so the aubergine stays submerged, cook for 15 minutes, then remove to a board. Add the spaghetti to the water and cook according to the packet instructio­ns, then drain and place in a large bowl to cool. 2 Meanwhile, roughly chop the aubergine about 1cm thick. Place a deep 26cm non-stick ovenproof frying pan on a medium heat with 1 tablespoon of oil and the aubergine, then pick in the oregano leaves. Peel the onions, then finely slice with the chilli and add to the pan. Cook for 15 minutes, or until golden and gnarly, stirring regularly. Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill the tin with water, swirl around and pour into the pan. Bring to the boil, then simmer gently for 10 minutes, or until thick. Taste and season to perfection. 3 Pour the tomato sauce over the spaghetti, add the cottage cheese, crack in the eggs, finely grate in most of the Parmesan, then mix together really well. Pour the spaghetti mixture back into the pan, pushing it into an even layer and packing it up at the sides. Get it going over a medium heat on the hob for 2 minutes, then bake on the bottom of the oven for 40 minutes, or until golden all over. Bang out onto a board, grate over the remaining Parmesan, and serve with lemon-dressed rocket and a drizzle of balsamic.

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